Jam Polenta Bars

This is a lovely slice that has a slight grittiness from the polenta mixed with almond meal.  This recipe could potentially be gluten free, if the self-raising flour was replaced with the gluten free version.  The jam used in this recipe was cherry, but any flavoured jam or whatever you have opened can be used instead.  I used slightly more jam, only so that I could empty the jar!

175g self-raising flour
125g instant polenta
100g almond meal
200g unsalted butter
100g caster sugar
1 egg
1 teaspoon vanilla extract
250g jam
80g flaked almonds

Preheat the oven at 180ºC . Line a 20cm x 30cm lamington tin with baking paper.

Place flour, polenta, almond meal, sugar and butter in a food processor.  Process until the mixture resembles like coarse breadcrumbs.

Add egg and vanilla extract.  Process until all the ingredients are just combined.

Press two thirds of the mixture into the prepared tin.  Place the remaining mixture into a small mixing bowl.

Process the flaked almonds until they have been chopped up.  Add this to the remaining mixture and mix well.

Spread jam over the prepared base in an even layer.  Sprinkle the remaining almond mixture over the jam.

Bake in the oven for 30 to 40 minutes or until golden brown.  Allow the slice to cool completely in the tin before removing it to cut into fingers or small squares.  Dust with icing sugar if you like.

Enjoy!

Advertisements

2 Comments Add yours

  1. Kerrie says:

    Sounds delicious – I’m going to try a gluten free version on the weekend!

    Liked by 1 person

    1. Sue says:

      Let me know how it turns out 🙂 I will be posting another recipe tonight, which I think you will also like.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s